Gochujang

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A glass of gochujang
Korean spelling
Korean alphabet : 고추장
Hanja : - 醤
Revised Romanization : Gochujang
McCune-Reischauer : Koch'ujang

Gochujang is a sharp, fermented Korean seasoning paste from glutinous rice flour (Chabssalgaru 찹쌀 가루 ), soybean flour (Mejugaru 메주 가루 ), chili ( 고추 gochu) and salt, sea salt (Cheon-il-yeom 천일염 ), as well as barley malt powder (Yeotgireumgaru 엿기름 가루 ) and rice syrup (Jocheong 조청 ). Traditionally, the paste is placed in clay pots (Onggi).

Gochujang is used, for example, to marinate meat such as bulgogi , or mixed with Doenjang as a dip for vegetables. It is an ingredient in bibimbap and is used in the spicy version of tteokbokki . Gochujang is also used in soups and stews in Korean cuisine.

Web links

Individual evidence

  1. kitch: Gochujang: The Spicy Miso of Korean Cooking